{"title":"Zines","description":"","products":[{"product_id":"synonym-magazine-vol-1","title":"Synonym Magazine: Vol 1","description":"\u003cp class=\"preFade fadeIn\"\u003e\"We are proud to announce the launch of \u003cstrong\u003eSynonym Magazine\u003c\/strong\u003e. Through the lens of food, we delve into the intricate interplay of trade, politics, colonialism, and capitalism, examining how these forces have shaped and reshaped our cultures worldwide, influencing both immigrants and the natives of their adopted lands. Our mission is to amplify the voices and stories of immigrants worldwide. We’ll explore all of this in the most intimate ways possible —through generationally shared flavors, the dishes placed on a table, the spices packed in a suitcase.\u003c\/p\u003e\n\u003cp class=\"preFade fadeIn\"\u003eIssue One’s theme is all about pantry, how so many different cultures have reached for items like canned meat, packaged seasoning, rice and beans, and condiments in order to substitute, add umami, or fuse their culture’s food with that of their new country. We have interviews with the multifaceted Somali writer, chef, and artist \u003cstrong\u003eIfrah Ahmed\u003c\/strong\u003e, as well as \u003cem\u003edip-tastic\u003c\/em\u003e recipes from \u003cstrong\u003eAlyse Whitney\u003c\/strong\u003e’s cookbook “Big Dip Energy” utilizing pantry essentials. We explore the historical nuances of classism within canned foods from a socio-economic perspective as well as a personal essay by \u003cstrong\u003eBetty Hallock\u003c\/strong\u003e about La Choy foods. This issue is filled with beautiful imagery by \u003cstrong\u003eYudi Ela Echevarria\u003c\/strong\u003e, \u003cstrong\u003eJulia Stotz\u003c\/strong\u003e, \u003cstrong\u003eAndrew Bui\u003c\/strong\u003e, \u003cstrong\u003eCeleste Noche\u003c\/strong\u003e as well as illustrations and art  by \u003cstrong\u003eJosh Cochran\u003c\/strong\u003e, \u003cstrong\u003eEvah Fan\u003c\/strong\u003e, \u003cstrong\u003eHiroya Kurata\u003c\/strong\u003e, among others. Cover photograph by \u003cstrong\u003eYudi Ela Echevarria\u003c\/strong\u003e.\"\u003cbr\u003e-\u003cem\u003eSynonym Magazine\u003c\/em\u003e\u003c\/p\u003e","brand":"Patine","offers":[{"title":"Default Title","offer_id":51879661306087,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9869\/4375\/files\/Synonym01_Cover.webp?v=1773707682"},{"product_id":"synonym-magazine-vol-2","title":"Synonym Magazine: Vol 2","description":"\u003cp class=\"preFade fadeIn\"\u003eIssue Two explores rice and beans through all the senses. \u003cstrong\u003eOmnia Saed\u003c\/strong\u003e profiles two chefs from Flavors from Afar, a restaurant that highlights and celebrates refugees and former asylum seekers-turned-chefs. \u003cstrong\u003eMenal Kidane\u003c\/strong\u003e and \u003cstrong\u003eMaria-Yvette Winters\u003c\/strong\u003e share their experiences as refugees and how their food and flavors help them find a sense of home. We dive into the percussive sounds of processing beans in Masii, Kenya, by \u003cstrong\u003eNeema Syovata\u003c\/strong\u003e. “The rhythmic \u003cem\u003ewhack! whack! whack! \u003c\/em\u003eof the group’s alternating strikes transforms the task into something of a musical performance.” Franco-Palestinian \u003cstrong\u003eChef Fadi Kattan\u003c\/strong\u003e of Akub in London talks about his new cookbook \u003cem\u003eBethlehem\u003c\/em\u003e, and the act of sharing his culture and heritage by preserving food traditions. \u003cstrong\u003eEthel Shayne\u003c\/strong\u003e, a 100-year-old Baghdadi Indian Jewish woman, shares what her life in India was like, and the cultural and culinary shifts as her family moved from Baghdad to Kolkata to Los Angeles. We also got a chance to chat with all-female rock\/punk band \u003cstrong\u003eThe Linda Lindas\u003c\/strong\u003e about life and food on the road. \u003c\/p\u003e\n\u003cp class=\"preFade fadeIn\"\u003eCover photograph by \u003cstrong\u003eJoyce Lee\u003c\/strong\u003e. Amazing art and photography throughout the magazine, including work by \u003cstrong\u003eBethany Mollenkof\u003c\/strong\u003e, \u003cstrong\u003eSouther Salazar\u003c\/strong\u003e, \u003cstrong\u003ePatPatKate\u003c\/strong\u003e, \u003cstrong\u003eYudi Ela Echevarria\u003c\/strong\u003e, \u003cstrong\u003eJoyce Lee\u003c\/strong\u003e, and \u003cstrong\u003eBrian Guido\u003c\/strong\u003e.\u003c\/p\u003e","brand":"Patine","offers":[{"title":"Default Title","offer_id":51879663010023,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9869\/4375\/files\/Synonym02_Cover_1.webp?v=1773707778"},{"product_id":"synonym-magazine-vol-3","title":"Synonym Magazine: Vol 3","description":"\u003cp class=\"preFade fadeIn\"\u003eIssue Three digs into spices, and all the different stories they tell, from romance to survival to providing a sense of place. We profile New York–based \u003cstrong\u003eVan Van\u003c\/strong\u003e, a single-origin spice company based on the terroir of Vietnam. The couple behind the brand is not only sharing Vietnamese culture and cuisine, but also the vibrant flavors and quality of Vietnam’s herbs and spices as they are meant to be tasted. Our editor, \u003cstrong\u003eTien Nguyen\u003c\/strong\u003e, interviews writer and author \u003cstrong\u003eMonique Truong\u003c\/strong\u003e about the use of salt as a literary device. The result is an extraordinarily beautiful take on an ordinary seasoning and the metaphors it can inspire. We also have some lovely essays, including one about how a bike ride–turned–foraging expedition in Texas transports the writer and private chef \u003cstrong\u003eUmair Khakoo\u003c\/strong\u003e back home to Pakistan. \u003cstrong\u003eRuby Robina Saha\u003c\/strong\u003e writes about the colonialist history of nutmeg from Indonesia’s Banda Islands and how it destroyed a culture (and created New York City as we know it). \u003cstrong\u003eDaphne K. Jenkins\u003c\/strong\u003e talks about the love for li hing mui with \u003cstrong\u003eNeale Asato\u003c\/strong\u003e from Asato Family Shop in Hawai‘i, and shares recipes featuring this sweet, salty, and tangy powder. Our frequent contributor \u003cstrong\u003eKat Hong\u003c\/strong\u003e speaks with Taiwanese\/Japanese comedian, \u003cstrong\u003eAtsuko Okatsuka\u003c\/strong\u003e, about the Cheesecake Factory and the bay leaf conspiracy, as you can imagine it’s pretty hilarious. This issue is full of stunning imagery to go along with recipes, like the ones from \u003cstrong\u003eEdy Massih\u003c\/strong\u003e, author of the cookbook \u003cem\u003eKeep it Zesty\u003c\/em\u003e, and a very special excerpt from \u003cstrong\u003e\u003cem\u003eNoodles, Rice, and Everything Spice\u003c\/em\u003e\u003c\/strong\u003e by \u003cstrong\u003eChristina De Witte\u003c\/strong\u003e and \u003cstrong\u003eMallika Kauppinen\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp class=\"preFade fadeIn\"\u003eCover photo by \u003cstrong\u003eBethany Mollenkof\u003c\/strong\u003e. Art and photos by \u003cstrong\u003eGabriel Cabrera\u003c\/strong\u003e, \u003cstrong\u003eEvan Sung\u003c\/strong\u003e, \u003cstrong\u003eJennelle Fong\u003c\/strong\u003e, \u003cstrong\u003eAndrew Bui\u003c\/strong\u003e, \u003cstrong\u003eIvan Cajina\u003c\/strong\u003e and more!\u003c\/p\u003e","brand":"Patine","offers":[{"title":"Default Title","offer_id":51879663075559,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9869\/4375\/files\/Synonym03_Cover_1.webp?v=1773707826"},{"product_id":"synonym-magazine-vol-4","title":"Synonym Magazine: Vol 4","description":"\u003cp\u003eI\u003cmeta charset=\"utf-8\"\u003essue Four is all about enclaves: neighborhoods, barrios, towns, and communities where people have built new cultural spaces for themselves. This is our most global reaching issue yet, featuring stories from across the world. \u003cstrong\u003eAshia Aubourg\u003c\/strong\u003e reports about Bermuda, where over 90% of the food is imported, and explores the country’s fight for food sovereignty. We partnered with photographer \u003cstrong\u003eNicola Muirhead \u003c\/strong\u003eto capture some of the issue’s most striking visuals. We feature an excerpt from Cambodian chef \u003cstrong\u003eNite Yun's\u003c\/strong\u003e new cookbook, My Cambodia, which explores her family’s roots in Stockton, California—home to one of the largest Cambodian communities in the U.S. She also shares three recipes from the book, including the delicious Sach Ko Ang and Sach Mu-Anh Jien. (Full disclosure: one of our editors, Tien Nguyen, co-authored the cookbook.) \u003cstrong\u003eRuby Robina Saha \u003c\/strong\u003einterviews Indigenous chef \u003cstrong\u003eSean Sherman\u003c\/strong\u003e for our “Shelf Life” column, where he shares the American ingredients he always keeps on hand. The feature also includes an expanded profile and his reimagining of what American cuisine could look like. \u003cstrong\u003ePriyadarshini Chatterjee\u003c\/strong\u003e takes us to Kolkata to explore the two Chinatowns that emerged there—Cheena Para and Tangra—accompanied by archival photographs generously shared by \u003cstrong\u003eBijoy Chowdhury\u003c\/strong\u003e. We’re thrilled to feature \u003cstrong\u003eOcean Vuong\u003c\/strong\u003e in our “Chewing the Fat” interview, where he talks with \u003cstrong\u003eEsther Tseng\u003c\/strong\u003e about why he’s not a foodie—and shares some unpopular opinions about pho. \u003c\/p\u003e\n\u003cp class=\"preFade fadeIn\"\u003eAnd that’s just the beginning. From a street in Poland, to the Afro-Mexican community in Chacahua, Mexico, to a Somali restaurant in Minneapolis, we can’t wait to share these stories with you. This issue also features incredible artwork and photography by \u003cstrong\u003eSandy Christ, Eva Lépiz, Joyce Lee, David López Osuna, Maria Naline, Yasmin Yassin\u003c\/strong\u003e, and many more. Cover photograph by \u003cstrong\u003eBijoy Chowdhury\u003c\/strong\u003e.\u003c\/p\u003e","brand":"Patine","offers":[{"title":"Default Title","offer_id":51879663304935,"sku":null,"price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9869\/4375\/files\/Synonym04_Cover_1.webp?v=1773707913"},{"product_id":"bon-appetit-everyday-meals-pamphlet-2011-used","title":"Bon Appétit: Everyday Meals Pamphlet, 2011 (Used)","description":"","brand":"By Bon Appétit, 2011 (Used)","offers":[{"title":"Default Title","offer_id":51921639997671,"sku":null,"price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9869\/4375\/files\/C3CA3332-B833-443B-9CE6-EF83D60CFB24-labbet-app_eec27d86-6e5b-43e2-9cd2-30563a3ecde0.jpg?v=1774477194"},{"product_id":"crumb-magazine","title":"Crumb Magazine","description":"\u003cp\u003eA baking magazine: \u003cspan\u003eIssue 1 features articles about pastry chefs, bakeries and pastries. 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